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My favorite is the combination of bacon and coffee in a percolator. Coffee (robusta is mandatory) prepared in a percolator tastes terrible, but no other method of preparation provides that stellar aroma.

Why is robusta mandatory? Every reference to it I have ever read mentions it exclusively in terms of its inferiority to Arabica coffee. Yours is the first pro-robusta mention I've ever seen.

Every time I make a recipe that starts with onions and garlic sauteed in butter or olive oil, my husband wanders into the kitchen and says, "Wow, that smells so good!" Sometimes there's celery or Bell peppers in the mix. But mostly he (and I) love the smell of onions and garlic.

What do you make that smells so good you can't wait to eat the dish? Even if, like onions and garlic, it's just a small part of the overall flavor?

Shallots and fresh rosemary with some grapeseed oil saute before putting your meat on it is very flagrant.

I always use shallots because it doesn't have as much water as onions which can burn too quickly.

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